Ingredients

• 2 Tbsp Oil
• 1 cup chopped Onion (1 small onion)
• 3 oz Pancetta, chopped
• 2 tsp minced Garlic (about 4 cloves)
• 4 sprigs fresh Thyme
• 1 sprig fresh Rosemary
• 1 Bay Leaf
• ¼ tsp Red Pepper Flakes
• 1 cup Cranberry Beans
• 8 cups Low-Sodium Chicken Broth
• 1 cup dry Macaroni
• 1 tsp Salt to taste
• Parmesan cheese, for garnish

Instructions

1. In a large soup pot, heat oil over medium heat. Add onion, pancetta and garlic and sauté until onion is soft, about 5 minutes. Add herbs and red pepper flakes, cranberry beans and chicken broth. Cover and bring to a boil, then reduce heat to medium-low and simmer until beans are soft, 60–75 minutes.
2. When beans are soft, remove and discard herbs. Remove 1 cup of bean mixture and puree in a blender; reserve.
3. Add macaroni to pot, increase heat to a boil, and cook until pasta is soft, about 10 minutes. When macaroni is cooked through, remove from heat and stir in salt and pureed mixture. Garnish with Parmesan cheese.